Cut from a lamb's hind legs, beneath the knee, the shank is full of tasty collagen and marbled fat which makes for an intense, moist, flavoursome meat when slow cooked.
Our farmers' lambs are all native breed, outdoor reared and bred, free range and solely grass fed.
Native breeds include: Lleyn, Dorset, Jacob, Shetland and Suffolk.
Minimum weight: 400g (one shank)
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Brown the lamb in a pan, then place it in a tall oven tray with some garlic cloves, onions, leeks and carrots. Wrap the baking tray in tinfoil so that it is well sealed. Pop it in the oven at 150°C for 3 hours.Check out more recipes
Lamb shanks are perfect if you want to get ahead of the game. You can braise your shanks a couple of days before you need them and then quickly reheat them when you need